1/4 c. red wine vinegar
3/4 c. salad oil
1/4 tsp. dry mustard
2 tbsp. chopped parsley
1 tsp. tarragon leaves
1 tbsp. chopped chives (optional)
2 tbsp. sweet pickle liquid
1/2 c. cut sweet pickles
1 lg. onion, sliced thin and separated
6 slices cold cooked beef (roast beef, pot roast, steak, cut 1/4 to 1/2 inch thick)
2 stalks celery sliced (2 pieces)
1 green pepper, sliced thin
Salt and pepper to taste according to how you season your meat

(I cut it thin and you can put more slices on; so you would need 12 to 18 slices according to how you like it)

OPTIONAL (can put in) :
Green olives
Ripe olives
Carrots
Mushrooms

Combine vinegar, oil, all seasonings, pickles and juice, and refrigerate. Before serving, allow to warm to room temperature or place on a tray in a 300 degree oven for only 5 minutes. Arrange on a large serving tray: Lettuce leaves with the meat and onion rings and vegetables. Can place tomato wedges and mushroom slices around edge. Can put more sliced pickles and olives on top. Just before serving, spoon some of the sauce over the top again. Serve remaining sauce in a gravy bowl or small bowl.